Step-by-Step Instructions

1. 1.Prepare the Base Spices and Aromatics

   Add 2 tablespoons of oil to a pot. Once hot, add 5-6 cashew nuts and fry for 30 seconds until they turn light golden brown. Then, add 2 Anise Stars, 1 teaspoon of cumin seeds, 3 cloves, 2 green cardamoms, 1 black cardamom, 2 cinnamon sticks, and 1 bay leaf. Cook for 20 seconds, stirring constantly.

2. 2.Sauté Onions and Aromatics

   Add 1 medium-sized chopped onion to the pot and fry until it turns golden brown. Next, add 2 dried red chilies and 1 teaspoon of garlic and ginger paste. Continue to fry for a short while until fragrant.

3. 3.Add Vegetables and Seasonings

   Introduce 3 green chilies, 2 medium-sized chopped tomatoes, 1 diced potato, and 1/2 cup of green peas to the pot. Add 1 teaspoon of chili powder and 1 teaspoon of salt. Mix all the ingredients well and cook for 2 minutes.

4. 4.Cook Vegetables

   Cover the pot with a lid and let the vegetables cook for 4-5 minutes until they are slightly tender.

5. 5.Incorporate Rice and Spices

   Add 2 cups of soaked basmati rice, 2 tablespoons of fresh coriander leaves, and 1/2 teaspoon of garam masala powder to the pot. Gently mix everything together.

6. 6.Add Water and Initial Cooking

   Pour in 3 cups of water and stir gently to combine. Bring the mixture to a boil and cook on high flame for 5 minutes.

7. 7.Fry Paneer

   In a separate pan, heat 1/4 cup of oil. Add 250 grams of paneer cubes and fry until they are light golden brown on all sides. Remove the fried paneer from the pan and set aside.

8. 8.Combine Paneer and Finish Cooking

   Once the rice is approximately 80% cooked and most of the water has been absorbed, add the fried paneer cubes to the pot. Cover the pot and cook on a low flame for 10 minutes until the rice is fully cooked and fluffy.

9. 9.Serve Paneer Pulao

   Gently fluff the paneer pulao with a spoon and serve hot.